Heat olive oil over medium-high heat in a large frying pan and brown the ground beef well, breaking apart with your turner or a potato masher (affiliate link) while it cooks.

Season cooked beef with salt and fresh-ground black pepper and add to the soup pot.

While beef cooks, chop the onion and celery. Add a little more oil to the frying pan and cook onion and celery about 3 minutes or until they are barely starting to brown.

Then add minced garlic, Dried Parsley (affiliate link), Dried Thyme (affiliate link), Spike Seasoning (affiliate link), and ground fennel (affiliate link) and cook 1-2 minutes more.

Add the beef stock and vegetable stock to the frying pan (to rinse it out) and then add that liquid to the soup pot with the canned petite dice tomatoes.

Let soup simmer on low for 20 minutes (or more) while you chop the cabbage. Take cauliflower rice out of the freezer and let it start to thaw.

After 20 minutes add chopped cabbage and frozen cauliflower rice to the soup pot and continue to simmer for 20 minutes (or more) while you chop the spinach.

Add chopped spinach to the soup and cook 10 minutes longer (or more).

Stir in Sherry Vinegar (affiliate link) or any mild light vinegar and simmer 5 minutes more.

Taste soup and add more salt and fresh-ground black pepper as desired. Serve hot, with grated Parmesan cheese or sour cream to add at the table.